Sweet Potato Sage Biscuits
You won’t notice the dairy’s missing in this tasty vegan biscuit. This recipe comes together quickly with a couple simple steps using the Food Processor. The key is using the blade to cut the margarine into the flour.
- 1¼ cups (275 g) cooked sweet potato (or about 2 medium), chilled, skin removed
- ½ cup (120 ml) Almond Milk
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons (30 ml) date syrup
- 1½ cups (215 g) all-purpose flour
- 1½ cups (190 g) cake flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt, optional
- ⅓ cup (75 g) vegan margarine, plant based, cut into chunks, plus extra for brushing
- ¼ cup (4 g) sage leaves, chopped
- Preheat oven to 425°F (220°C). Line a baking tray with parchment or a silicon baking sheet. Fit the Food Processor with the Multi-Use Blade.
- Place sweet potato, almond milk, vinegar and date syrup into a medium size bowl and whisk together and set aside. (This mixture does not need to be smooth, just incorporated.)
- Place flour, baking powder, baking soda, salt, margarine and chives into the Vitamix container and secure the lid. Pulse 6-8 times to incorporate all ingredients together.
- Pour the sweet potato mixture into the Vitamix container over the flour mixture and secure the lid. Pulse another 8-10 times, just until a dough ball begins to form.
- Remove the dough onto a lightly floured surface and knead gently, just until all of the dough forms a uniform shape. Using your hands, or a rolling pin, gently spread the dough out until it is 1" (2.5cm) thick. Cut using a 3" (7.5cm) round cookie cutter. Place onto prepared sheet tray.
- Brush with melted margarine. Place in preheated oven and bake for 12–15 minutes or until done. Let cool completely and serve with your favorite jam, jelly, or honey.
- The key to keeping these biscuits light and fluffy is working the dough as little as possible so you don't overwork the gluten.